Learn about ammonium carbonate, a leavening agent used in baking. Discover its properties, uses in traditional recipes, and potential substitutes.
Ammonium carbonate is a chemical compound with the formula (NH4)2CO3. It is also known as baker's ammonia or hartshorn. This white crystalline powder is commonly used as a leavening agent in baking.
When ammonium carbonate is heated, it decomposes into ammonia gas, carbon dioxide gas, and water vapor. This reaction occurs at a lower temperature compared to other leavening agents like baking powder or baking soda. The release of ammonia and carbon dioxide gases creates bubbles in the dough or batter, causing it to rise and become light and fluffy.
While ammonium carbonate is generally recognized as safe for consumption by regulatory authorities, it is important to note that it releases ammonia gas during baking. This strong odor can be off-putting to some people, and it is recommended to use it in well-ventilated areas. Additionally, excessive consumption of ammonium carbonate may cause digestive discomfort.
Ammonium carbonate has a long history of use in traditional recipes, especially in European and Scandinavian cuisines. It is commonly used in the preparation of cookies, biscuits, and pastries. The unique leavening properties of ammonium carbonate result in a distinct texture and flavor in these baked goods.
If you are unable to find ammonium carbonate or prefer to avoid its strong odor, there are alternative leavening agents that can be used as substitutes. Baking powder, baking soda, or cream of tartar can be used in place of ammonium carbonate, although the resulting texture and flavor may differ slightly.